specialist chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Responsibilities Tasks Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervise food and beverage servers and other staff Experience and specialization Cuisine specialties Canadian International Food specialties Fish and seafood Meat, poultry and game Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player

The specialist chef is responsible for creating new recipes, demonstrating cooking techniques, and supervising kitchen staff. They manage the preparation of specialty meals for banquets and ensure all food meets quality and safety standards.

Candidates must have a secondary school graduation certificate and at least 5 years of experience. Proficiency in English and expertise in Canadian and International cuisines, specifically seafood and meats, are required.

• TeamworkPreferred
• OrganizationPreferred
• LeadershipPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Recipe Creation
• Kitchen Supervision
• Food Presentation
• Staff Training
• Banqueting
• Food Safety
• Cuisine Specialization
• Inventory Management
• Client Consultation
• Leadership
• Interpersonal Skills
• Oral Communication
• Organization
• Teamwork
• Allergy Management

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Minimum education

High school

Minimum experience

5+ years

Apply by

Sep 11, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level